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kw.\*:("Protéine lactosérum")

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The effect of pulsing cleaning chemicals on the cleaning of whey protein depositsCHRISTIAN, G. K; FRYER, P. J.Food and bioproducts processing. 2006, Vol 84, Num 4, pp 320-328, issn 0960-3085, 9 p.Article

A research note. Nitrogen determination of commercially prepared lactalbumin = Note de recherche. Dosage de l'azote dans des préparations industrielles de lactalbumineAIYAR, K. R; GREIG, R. I. W; SANGROUBER, M et al.Journal of food science. 1986, Vol 51, Num 3, pp 856-858, issn 0022-1147Article

Influence of downstream processing on the breakage of whey protein precipitatesHEFFERNAN, S. P; ZUMAETA, N; CARTLAND-GLOVER, G. M et al.Food and bioproducts processing. 2005, Vol 83, Num 3, pp 238-244, issn 0960-3085, 7 p.Article

Micro et ultrafiltration de jus de fruits et de lactosérum hydrolysé par voie enzymatique = Micro and ultrafiltration of fruit juices and enzymatically hydrolysed wheyRodriguez-Serrano, Gabriela; Tarodo De La Fuente Blas.1992, 191 p.Thesis

Production of whey protein concentratesTRATNIK, L; KRSEV, L.Milchwissenschaft. 1991, Vol 46, Num 2, pp 91-94, issn 0026-3788Article

Isolierung und Charakterisierung der Molkenprotein sowie deren genetische Varianten in Schweinemilch = Isolement et caractérisation des protéines du lactosérum ainsi que leurs variants génétiques dans le lait de truie = Isolation and characterization of whey proteins and genetic variants in sow milkERHARDT, G.Milchwissenschaft. 1989, Vol 44, Num 3, pp 145-149, issn 0026-3788Article

Gelation, Phase Behavior, and Dynamics of β-Lactoglobulin Amyloid Fibrils at Varying Concentrations and Ionic StrengthsBOLISETTY, Sreenath; HARNAU, Ludger; JUNG, Jin-Mi et al.Biomacromolecules. 2012, Vol 13, Num 10, pp 3241-3252, issn 1525-7797, 12 p.Article

Simple purification of immunoglobulins from whey proteins concentratePESSELA, Benevides C. C; TORRES, Rodrigo; BATALLA, Pilar et al.Biotechnology progress. 2006, Vol 22, Num 2, pp 590-594, issn 8756-7938, 5 p.Article

Oscillatory rheological study of the effects of pH and salts on gel development in heated whey protein concentrate solutionsTANG, Q; MCCARTHY, O. J; MUNRO, P. A et al.Journal of dairy research. 1995, Vol 62, Num 3, pp 469-477, issn 0022-0299Article

Modulation of hydrophobic interactions in denatured whey proteins by transglutaminase enzymeEISSA, Ahmed S; KHAN, Saad A.Food hydrocolloids. 2006, Vol 20, Num 4, pp 543-547, issn 0268-005X, 5 p.Article

Heat stability of isolated whey protein fractions in highly acidic conditions = Thermostabilité, en milieu très acide, de fractions protéiques isolées du lactosérumPATOCKA, J; DRATHEN, M; JELEN, P et al.Milchwissenschaft. 1987, Vol 42, Num 11, pp 700-705, issn 0026-3788, 5 p.Article

Whey and whey proteins-From 'gutter-to-gold'SMITHERS, Geoffrey W.International dairy journal. 2008, Vol 18, Num 7, pp 695-704, issn 0958-6946, 10 p.Article

Acid-induced gelation of enzymatically modified, preheated whey proteinsEISSA, Ahmed S; KHAN, Saad A.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 12, pp 5010-5017, issn 0021-8561, 8 p.Article

Benefits of whey proteins in breakfast and snack foods : Snack & breakfast foodsBURRINGTON, K. J.Cereal foods world. 2004, Vol 49, Num 6, pp 334-336, issn 0146-6283, 2 p.Article

Isolation of immunoglobulins by competitive displacement of cheese whey proteins during metal chelate interaction chromatographyLI-CHAN, E; KWAN, L; NAKAI, S et al.Journal of dairy science. 1990, Vol 73, Num 8, pp 2075-2086, issn 0022-0302Article

Heat gelation of oil-in-water emulsions stabilized by whey protein = Gélification thermique des émulsions huile-eau stabilisées par des protéines de lactosérumJOST, R; BAECHLER, R; MASSON, G et al.Journal of food science. 1986, Vol 51, Num 2, pp 440-449, issn 0022-1147Article

Principes pour un procédé industriel de fractionnement des protéines du lactosérumPIERRE, A; FAUQUANT, J.Le Lait (Print). 1986, Vol 66, Num 4, pp 405-419, issn 0023-7302Article

Rapid separation of milk whey proteins by anion exchange chromatography = Séparation rapide des protéines de lactosérum par chromatographie d'échange d'anionsMANJI, B; HILL, A; KAKUDA, Y et al.Journal of dairy science. 1985, Vol 68, Num 12, pp 3176-3179, issn 0022-0302Article

Separation of individual whey proteins and measurement of α-lactalbumin and β-lactoglobulin by capillary zone electrophoresisOTTE, J. A. H. J; KRISTIANSEN, K. R; ZAKORA, M et al.Nederlands melk en Zuiveltijdschrift. 1994, Vol 48, Num 2, pp 81-97, issn 0028-209XArticle

Fortifying grain-based products with whey proteinDAVIS, L.Cereal foods world. 2004, Vol 49, Num 1, pp 4-5, issn 0146-6283, 2 p.Article

Structural effects on the permeability of whey protein films in an aqueous environmentBODNAR, Igor; ALTING, Arno C; VERSCHUEREN, Maykel et al.Food hydrocolloids. 2007, Vol 21, Num 5-6, pp 889-895, issn 0268-005X, 7 p.Conference Paper

Whey Protein : Physiological Effects and Emerging Roles in Human Health. SymposiumHUTH, Peter J.Journal of the American College of Nutrition. 2007, Vol 26, Num 6, issn 0731-5724, 696S-723SConference Paper

Gelation of whey protein concentrate in acidic conditions : Effect of pHLUPANO, C. E; RENZI, L. A; ROMERA, V et al.Journal of agricultural and food chemistry (Print). 1996, Vol 44, Num 10, pp 3010-3014, issn 0021-8561Article

Improving cheese yield by the incorporation of whey powderBANKS, J. M.Dairy industries international. 1990, Vol 55, Num 4, pp 37-41, issn 0308-8197, 3 p.Article

Compositional factors that affect the emulsifying and foaming properties of whey protein concentrates = Influence de la composition sur l'aptitude à l'émulsification et au moussage des concentrés protéiques de lactosérumPELTONEN-SHALABY, R; MANGINO, M. E.Journal of food science. 1986, Vol 51, Num 1, pp 91-95, issn 0022-1147Article

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